Whisk: Cake flour 210 gr Sugar 215 gr 1 tbs baking powder Whisk: 7 large egg yolk Cold water 180 ml Vegetable oil 120 ml Vanila 10 ml Put the flour into the egg yolk & miXed in. Mix until stiff peak 6 minute: 7 white large egg Cream of tartar Grab 1 spoon into the batter then add whole of the egg white & mixed. Then bake with 225 C
Hey John, when the side pan is removed, stand the cake upside down and just carefully peel the cake off the bottom of the pan, works great for Angel Food Cake also!!!
Hey John, this is a must make for me. It is so easy and I bet you could make all flavors with this cake also. I can't wait to make this cake as I love angel food cakes and chiffon cakes to. Thanks for another great recipe.
I have tried different recipes and always ended up throwing the cake away because it would turn out dense and gross🤢. I tried your recipe and IT TURNED OUT SPONGY and my family loved it.🎂🎂🍾🍾🥂🥂Thank you for sharing your recipe💕💕💐💐
Hey There!!! I ordered your Cookbook on Amazon AND STILL haven’t Received it yet!! What’s going on with this??? It’s saying that Amazon will Email me when it’s available. AVAILABLE???!!! Did you not put this on Amazon yourself? I don’t understand? I’ve waited a long time for Amazon and an equally LOOOONNNNNGGGGEEEERRRRR time for the cookbook to come into Fruition! Love all your recipes but I so want your cookbook in my family kitchen all ready! Please, Please, Please put a fire 🔥 under Amazon’s butt…. Thanks!❌⭕️❌⭕️❌⭕️❌⭕️❌⭕️❌⭕️
I never went to culinary school but i have a big passion for baking. My mom also had the same situation and she introduced me to baking. I have my own small bakery business now and i remember that this is the first and only thing my mom taught me. And she said that it's the most simple yet hardest cake to make. 😊
It's like I live for your videos. I literally clicked so fast. You're the reason I'm in the kitchen so much more these days, especially more so with baking which I wasn't always good at and now I'm making one of your recipes literally each week. I've made your red velvet cake, your glazed donut and this week I'm gonna try out either the sticky buns or cinnamon buns recipe from you🤗 You've really been an inspiration and I wanna say thank you for these amazing recipes and videos. Xoxo love from Trinidad
I remember my grandmother, who made great cakes, would invert her tube pan over a Pepsi bottle, putting the neck through the hole. No fancy footed pan for her!
Picture perfect cake!! I always get super excited and proud when my cakes come out of the pan beautifully! This one would be amazing with fresh strawberry sauce and fresh whipped cream! Yum
Oh my goodness I love this cake. A simple plain sponge cake is my go-to for every single cake I make. It can be flavored with lemon or vanilla or orange or whatever you like
May I know what is the measurement of your tube pan? I have a tube pan similar to yours but your receipe seems too much for it. Do I have to weigh the egg white.? How do I know what size eggs should I use? I would like to try your receipe and let you know the result. Thank you!
I just want to thank you. Your videos are not only indispensable, but a balm for my anxiety. Again thank you. Your recipe for chocolate chip cookie bars is the last of your creations I made and oh lordy!!!
@@TheIntrovertKitchen Hello! I wondered if different flavorings different from or “mixed with” the vanilla could be used! Orange, lemon, rum.... 😊 ~Sharon
@@GradeBmoviefan, hi Sharon 👋 I suggest to use only one ''major'' flavouring to maximize the flavor. Like for me, my personal favorite version is the orange soda and I will skip vanilla all the way or sometimes, I do use a tiny drop only. I haven't used rum but it could be an interesting option, I think. Hehehe. Pineapple juice also can be an option which is actually nice.
Hi John , this cake when you bake, the fan is in oven, do you turn on, or turn off the fan in oven. Thanks you. I will try your recipe . I made many times, I couldn’t do well , they shrink on the side.
Turned out perfect on my second try. I lowered the oven temperature to 150°C and baked the cake for 50 minutes. I heard oven temperatures are not exact and that must be why on my first try the cake partially collapsed.
I have been looking for a chiffon cake recipe since I lost mine eons ago. Thank you so much! I made this today. I can’t believe how easy it was. You’re the best !
I followed your steps... but am disappointed as the cake is pretty overly sweet and rough in textured... Sorry, not my kind of sponge cake where its should be refined in texture and sweetness I could said I can not eat even half a piece...
Made this yesterday. Did exactly as you said about the sugar. Blend, blend, blend and a tad more. Came out so good and spongy. Served with chocolate sauce and fresh berries. Thank you for the lesson🙏🏻👍🏻😊
Hi Jhon. We tried your recipe twice. the first time works beautifully. But the second time, the result is somewhat mix. the bottom layer turned hard (around 1-2cm thickness) while the middle to top part was fluffy like what we're looking for. Can you give some tips how to avoid this? Would it be possible if like when we pour in the mixture into the pan, there are still some "flour and egg mixture" batter not fully incorporated into the egg whites?
Totally different method to the one I have used before, when I made this in the past I use the Japanese sponge method, sugar whisked into the eggs, but it comes out looking pretty much the same. Also try and find a tube pan without feet they are not necessary and make releasing the cake a pain.
tips from a chiffon seller! - you dont have to use a special chiffon pan, you can use your standard round or square cake pan just make sure to line the bottom w/ parchment, there are a lot of chiffon recipes with this method in youtube! - you can add half of the sugar to the egg whites (in 3 batches) that way the meringue will become more stretchy, stable, and easier to mix with the egg yolk batter - and traditionally chiffon cake 气风蛋糕 doesn't have leavening agent, so if you are skilled enough with handling and folding meringue, you can omit the baking powder and it'll still rise and wont collapse (baking powder is for beginners, to make sure the chiffon wouldn't fall)
Hello, is it possible to make this cake with less sugar? I have a pan for angel cake 25cm but l think it is too much weight with 7 Egisto, 210g cake flour…. Thank you to Yelp me. In Corea they do this cake with less temperature a round 140ºC without fan. Have a Nice day
HEY!!! Im so early!! I have very recently discovered your channel and i already love it and love your calming energy ❤️ I have one request tho, could you please give egg alternatives/ or some eggless recipes too🥺❤️❤️
Hi John, I just bought a kitchen aid mixer, I start the egg white at Low & the highest 10 for 6 mins. It turns out the egg white is very lumpy. Kindly advise where is my mistake? A bit disappointed. This is the first time I am using a stand mixer. Your video & teaching is wonderful. My grandchildren loves the cupcake & muffin . I only start baking i this year follow your video. Thank you
I baked my 1st time Chiffon Cake and my husband said it was delicious and wants me to make more as it melts in your mouth! Thank for sharing this recipe.💋💓
Hi John. I have two chiffon cake (vanilla and chocolate) recipes from my grandmother that I’ve been reluctant to try. The ingredients are the same as yours but the quantities differ slightly. No salt in yours? Thanks for the video, now. It gave me the confidence to bake one. 😋
I'm also in the UK Dorien and when needing a substitute for cake flour I use plain flour and for every cup needed I take out about 2 tablespoons and replace that with cornflour...works a treat
I needed this recipe! Great timing. 😋 Thank you! Cream of tartare. Not easy to find where I live, but I suppose I can order it online. Just need a reliable website. Or should I just use Amazon. 🤔
I unmold my chiffon cakes without any tools. I hold the cake in one hand and, with the other palm, hit around the outside of the tin until the cake is loosened, both on the sides and around the tube. Then I hold the cake horizontally like John does, and gently "tear" the cake off the bottom of the tin with all four fingers parallel to it. But from my experience this method only works on 7" or larger cakes.
Thanks for your amazing videos🌹. Could you please tell us how to make a delicious coffee cake or any delicious desert made of coffee? Thanks in advance ☺
So Happy to announce my cookbook! Pre-Order your copy today! preppykitchen.com/cookbook/ ♥
Thank you for all your recipe
When I was little my mom used to make an orange chiffon cake with a vanilla orange glaze. It was amazing.
Whisk:
Cake flour 210 gr
Sugar 215 gr
1 tbs baking powder
Whisk:
7 large egg yolk
Cold water 180 ml
Vegetable oil 120 ml
Vanila 10 ml
Put the flour into the egg yolk & miXed in.
Mix until stiff peak 6 minute:
7 white large egg
Cream of tartar
Grab 1 spoon into the batter then add whole of the egg white & mixed.
Then bake with 225 C
Thank you, it really helped me
325 F... 😜
@@vanessavalencia5472 she’s using Celsius
325 F is about 165 C btw
I tried many times but it will fall back....meaning the Raisen cake will sink so kindly guide me
Hey John, when the side pan is removed, stand the cake upside down and just carefully peel the cake off the bottom of the pan, works great for Angel Food Cake also!!!
Hey John, this is a must make for me. It is so easy and I bet you could make all flavors with this cake also. I can't wait to make this cake as I love angel food cakes and chiffon cakes to. Thanks for another great recipe.
@@candyparton9230 same here! It’s my signature cake!
@@China-Clay m.
I have tried different recipes and always ended up throwing the cake away because it would turn out dense and gross🤢. I tried your recipe and IT TURNED OUT SPONGY and my family loved it.🎂🎂🍾🍾🥂🥂Thank you for sharing your recipe💕💕💐💐
lol that prob happened because of your own mistakes. eg over-mixing the batter makes it chewier.
I tried his chocolate cake recipe but without icing wow yummy the daughter of my boss likes it she eat a lot
Hey There!!! I ordered your Cookbook on Amazon AND STILL haven’t Received it yet!!
What’s going on with this??? It’s saying that Amazon will Email me when it’s available. AVAILABLE???!!! Did you not put this on Amazon yourself? I don’t understand? I’ve waited a long time for Amazon and an equally LOOOONNNNNGGGGEEEERRRRR time for the cookbook to come into Fruition! Love all your recipes but I so want your cookbook in my family kitchen all ready!
Please, Please, Please put a fire 🔥 under Amazon’s butt…. Thanks!❌⭕️❌⭕️❌⭕️❌⭕️❌⭕️❌⭕️
I never went to culinary school but i have a big passion for baking. My mom also had the same situation and she introduced me to baking. I have my own small bakery business now and i remember that this is the first and only thing my mom taught me. And she said that it's the most simple yet hardest cake to make. 😊
It's like I live for your videos. I literally clicked so fast. You're the reason I'm in the kitchen so much more these days, especially more so with baking which I wasn't always good at and now I'm making one of your recipes literally each week. I've made your red velvet cake, your glazed donut and this week I'm gonna try out either the sticky buns or cinnamon buns recipe from you🤗 You've really been an inspiration and I wanna say thank you for these amazing recipes and videos. Xoxo love from Trinidad
ruclips.net/video/FHHtBWu2DhU/видео.html
"Like a delicious bat" lol!!! I was not expecting that.
I remember my grandmother, who made great cakes, would invert her tube pan over a Pepsi bottle, putting the neck through the hole. No fancy footed pan for her!
ruclips.net/video/FHHtBWu2DhU/видео.html
some pans have their own feet, like a tripod to invert
Wow, wouldn’t the pepsi bottle melt？
@@leiasleeping1282 Lol, girl no. My grandmother drank her Pepsi out of long-neck glass bottles, that’s all we had back then.
Hey thanks for the recipe iam gonna try it sooon, 😻🥰i need to frost with boiled icing .is that tasty? And you have boiled icing recipe?
Picture perfect cake!! I always get super excited and proud when my cakes come out of the pan beautifully! This one would be amazing with fresh strawberry sauce and fresh whipped cream! Yum
ruclips.net/video/FHHtBWu2DhU/видео.html
Oh my goodness I love this cake. A simple plain sponge cake is my go-to for every single cake I make. It can be flavored with lemon or vanilla or orange or whatever you like
ruclips.net/video/FHHtBWu2DhU/видео.html
I love how versatile it is. I would recommend sandwiching pastry cream in the middle and soak it with coconut milk!!
It's the base of all cakes you just add stuff to make it sound different and taste different it's safe to say it's the real MVP of cakes ☺️☺️☺️
May I know what is the measurement of your tube pan? I have a tube pan similar to yours but your receipe seems too much for it.
Do I have to weigh the egg white.? How do I know what size eggs should I use? I would like to try your receipe and let you know the result. Thank you!
the texture was great but family said its not sweet enough. Need to add more sugar next time.
momma chicken was busy. thats a lot of eggs!
I made this cake but bottom level is not moisture that part so stick
What if I don’t have a tube pan? Would it still work?
I just want to thank you. Your videos are not only indispensable, but a balm for my anxiety. Again thank you. Your recipe for chocolate chip cookie bars is the last of your creations I made and oh lordy!!!
First
Can I add flour into my pan before baking?
John I tried this today and I have to say I was amazed by how fluffy and delicious it turned out to be! Thank you for this amazing recipe!
Ingredients:
Egg
Vanilla Cream Of Tartar
A Little Water
Some Baking Powder
Veggie Oil
Salt
Sugar
Cake Flour
When I made a chiffon cake, the egg whites and sugar were whipped up together in the manner of a meringue, rather than being part of the batter.
Can I replace water with pandan juice ?
hi john where did you buy the chiffon pan?
Can i bake this in a normal baking tin ? I don't have a tube tin
omg this looks sooo good! i can’t wait to bake one! you’re my inspiration!
I would suggest adding milk over water to give it a bit more richness. It’s how i make mine.
Your one click means a lot to me 😥 please appreciate my work ❤️ stay connected
@@kevinfreitas8897, I agree. It's also good to use orange soda for orangy, tangy taste 😊😊
@@TheIntrovertKitchen Hello! I wondered if different flavorings different from or “mixed with” the vanilla could be used! Orange, lemon, rum.... 😊 ~Sharon
@@GradeBmoviefan, hi Sharon 👋 I suggest to use only one ''major'' flavouring to maximize the flavor. Like for me, my personal favorite version is the orange soda and I will skip vanilla all the way or sometimes, I do use a tiny drop only. I haven't used rum but it could be an interesting option, I think. Hehehe. Pineapple juice also can be an option which is actually nice.
Who else thought this was Tim Bilyeu? 😁
I want to make this as lemon chiffon cake. Can i sub 3/4 of lemon juice in place of water? Should i add more sugar? How much sugar?
I use juice of half a lemon mix it in water and the peel of half a lemon. It tastes delicious every time
@@valentinadefilippis2870 do you add more sugar?
No I do not add more sugar. But I use the very fine sugar not the granulated one
How long should I bake it for if I split it and do 2-8inch pans? ?
Hi John , this cake when you bake, the fan is in oven, do you turn on, or turn off the fan in oven. Thanks you. I will try your recipe . I made many times, I couldn’t do well , they shrink on the side.
No sugar? Or u forgot to show it?
0:44
Hi thank you. Du you have variations of this cake, chocolate, irange etc.. ?
Can you get the cake tin online?
can i reduce the amount of sugar?
Can I add milk powder also?
Just the recipe I've been looking for. Thanks John
ruclips.net/video/FHHtBWu2DhU/видео.html
Turned out perfect on my second try. I lowered the oven temperature to 150°C and baked the cake for 50 minutes. I heard oven temperatures are not exact and that must be why on my first try the cake partially collapsed.
You have definitely become my FAVORITE person on RUclips. I so enjoy your recipes along with your humor. 😊
Wow, thank you!
ruclips.net/video/FHHtBWu2DhU/видео.html
I have been looking for a chiffon cake recipe since I lost mine eons ago. Thank you so much! I made this today. I can’t believe how easy it was. You’re the best !
I followed your steps... but am disappointed as the cake is pretty overly sweet and rough in textured...
Sorry, not my kind of sponge cake where its should be refined in texture and sweetness I could said I can not eat even half a piece...
Can this be done on a normal baking tin ?
I want to make it with less sugar and with lemon flavour. Its for a diabetic person. Whats your advice
Hi. Can I wet the cake with 3 leches?
Un abrazo I'm from México
Made this yesterday. Did exactly as you said about the sugar. Blend, blend, blend and a tad more. Came out so good and spongy. Served with chocolate sauce and fresh berries. Thank you for the lesson🙏🏻👍🏻😊
In Peru 🇵🇪 we don’t have “cake flour” can i use regular flour?
Can I replace the vegetable oil with avocado oil? If so, would it be the same amount?
Wow, I made this cake yesterday and it’s the lightest, most fluffy cake I have ever eaten in my life. Thank you so much ❤️❤️🇿🇦
"Like a delicious bat" lol.
Would avocado oil work?
John Kanel. Sweeter than buttercream frosting…
hi thank you for sharing your recipe, it looks great, but can i ask what is the purpose of adding water in egg yolk please, thank you.
Can we use refined flour instead of using cake flour
I love your channel ! Have you made a video on how to make a birds milk cake? I've seen variations of the recipe but I'm not sure which recipe to use.
210g flour
250g sugar
1Tb baking powder
7eggs
120ml oil
180ml water
2tsp vanila
170C
Hi Jhon. We tried your recipe twice. the first time works beautifully.
But the second time, the result is somewhat mix. the bottom layer turned hard (around 1-2cm thickness) while the middle to top part was fluffy like what we're looking for.
Can you give some tips how to avoid this?
Would it be possible if like when we pour in the mixture into the pan, there are still some "flour and egg mixture" batter not fully incorporated into the egg whites?
Where’s is the salt john
Totally different method to the one I have used before, when I made this in the past I use the Japanese sponge method, sugar whisked into the eggs, but it comes out looking pretty much the same. Also try and find a tube pan without feet they are not necessary and make releasing the cake a pain.
How do we get the tartar
tips from a chiffon seller!
- you dont have to use a special chiffon pan, you can use your standard round or square cake pan just make sure to line the bottom w/ parchment, there are a lot of chiffon recipes with this method in youtube!
- you can add half of the sugar to the egg whites (in 3 batches) that way the meringue will become more stretchy, stable, and easier to mix with the egg yolk batter
- and traditionally chiffon cake 气风蛋糕 doesn't have leavening agent, so if you are skilled enough with handling and folding meringue, you can omit the baking powder and it'll still rise and wont collapse (baking powder is for beginners, to make sure the chiffon wouldn't fall)
Thanks for the tips! Just wondering do you use Fan Forced setting for the oven? Thanks
@@iamlillian08 no i don't, and i haven't worked with that setting before 😊
Hello, is it possible to make this cake with less sugar? I have a pan for angel cake 25cm but l think it is too much weight with 7 Egisto, 210g cake flour…. Thank you to Yelp me. In Corea they do this cake with less temperature a round 140ºC without fan. Have a Nice day
Can i substitute the cream of tartar with something else?
Here in Japan they dome sell them in the shops.
HEY!!! Im so early!! I have very recently discovered your channel and i already love it and love your calming energy ❤️
I have one request tho, could you please give egg alternatives/ or some eggless recipes too🥺❤️❤️
Like i know recipes like this cannot replace eggs, but like classics please 🙏🏻🙏🏻🙏🏻
Have been doing keto for 6 months, still watch your videos.
When John sees unmixed flour in the stand mixer:"Look at all this nonsense" 😂
What do you mean?
Can i use olive oil?
Hi John, I just bought a kitchen aid mixer, I start the egg white at Low & the highest 10 for 6 mins. It turns out the egg white is very lumpy. Kindly advise where is my mistake? A bit disappointed.
This is the first time I am using a stand mixer. Your video & teaching is wonderful. My grandchildren loves the cupcake & muffin . I only start baking i this year follow your video. Thank you
You over whipped your egg whites
Would highly appreciate if you could show us a chocolate version of the chiffon cake 😊
Please tell the measurements for half the size of this cake. Thanks
Hey John. I would like to ask if it is possible to change this cake into a chocolate cake.
Oohhh so this is why the cake hound in crk is named chiffon!
I love cloudy soft cakes !! I think I’m gonna give this one a go and make a chiffon Victoria sponge cake filled with fresh cream and strawberries 🍓
ruclips.net/video/FHHtBWu2DhU/видео.html
Love the height
So I have this oven w top and bottom heat, should I only do top ?
من فضلك ضع الترجمة الى العربية للاستفاءة وشكرا
In Singapore, we make this with pandan leaves. (Screwpine) It's called pandan chiffon cake. It is one of my favourite!! 😋🥰
I love pandan chiffon cake!
I adore ur recipe for cakes🥰🥰🥰
No one with any kitchen experience would measure a liquid like that. You lost all your street cred!!!!
I do and it always comes out fine….
I baked my 1st time Chiffon Cake and my husband said it was delicious and wants me to make more as it melts in your mouth! Thank for sharing this recipe.💋💓
Hi ,
Where did you buye the cake pan?
Excellent..I'm watching your program from Iran.
Hi John, if i will decrease the sugar measurement, will it affect the quality of the cake when it comes to texture? Hope to hear from you 🥰
The way he said "pillowy soft" 😂
I’ve made this cake many times now and it turns out beautifully thanks to John’s instructions.
Which salt is recommended? My cakes are a bit salty.
Hi John. I have two chiffon cake (vanilla and chocolate) recipes from my grandmother that I’ve been reluctant to try. The ingredients are the same as yours but the quantities differ slightly. No salt in yours? Thanks for the video, now. It gave me the confidence to bake one. 😋
ruclips.net/video/FHHtBWu2DhU/видео.html
Im trying this :D
Hi 🥰
Very nice recipe😊
I feel hungry now 😋
Thank you dear for sharing this video 👍
No sour cream ?
Nice
I’m in the U.K. and can’t get cake flour. What can I use instead?
I'm also in the UK Dorien and when needing a substitute for cake flour I use plain flour and for every cup needed I take out about 2 tablespoons and replace that with cornflour...works a treat
Omg, how does this look sooo perfect!!!
ruclips.net/video/FHHtBWu2DhU/видео.html
What pan size
Ну очень харизматичный кулинар!!!
I needed this recipe! Great timing. 😋 Thank you! Cream of tartare. Not easy to find where I live, but I suppose I can order it online. Just need a reliable website. Or should I just use Amazon. 🤔
cream of tartar can be substituted with lemon/lime juice
@@jeanny.0808 - Thank you! What about vinagre?
@@keiyangoshin3650 white vinegar also works
@@jeanny.0808 - Thank you!
I unmold my chiffon cakes without any tools. I hold the cake in one hand and, with the other palm, hit around the outside of the tin until the cake is loosened, both on the sides and around the tube. Then I hold the cake horizontally like John does, and gently "tear" the cake off the bottom of the tin with all four fingers parallel to it. But from my experience this method only works on 7" or larger cakes.
Wow
Really it’s super amazing. I can feel it when you were cutting the cake . 👍perfect recipe.👌
Thanks for your amazing videos🌹. Could you please tell us how to make a delicious coffee cake or any delicious desert made of coffee? Thanks in advance ☺
What is the tartar u pour in the eggs